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Savory Chicken and Mushroom Risotto
Savory Chicken and Mushroom Risotto

Savory Chicken and Mushroom Risotto
A creamy and comforting risotto with tender chicken and earthy mushrooms.
Savory Chicken and Mushroom Risotto

To provide a balanced meal with carbohydrates for energy replenishment and protein for muscle repair after a day of training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     arborio rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Savory Chicken and Mushroom Risotto
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add sliced mushrooms and cook until browned.
  4. Stir in arborio rice, cook for 2 minutes until lightly toasted.
  5. Gradually add chicken broth, stirring constantly until absorbed.
  6. Continue adding broth until rice is creamy and cooked through.
  7. In a separate pan, cook diced chicken breast until golden and cooked through.
  8. Stir cooked chicken into the risotto.
  9. Add butter and parmesan cheese, stir until melted and creamy.
  10. Season with salt and black pepper to taste.
  11. Garnish with chopped parsley before serving.
Nutrition Per Serving 1126 g Per 100g
Energy 840 kcal 75 kcal
Protein 58 g 5.2 g
Fibre 4 g 0.4 g
Salt 2 g 0.2 g
Sugar 4 g 0.4 g
Carbohydrates 80 g 7.1 g
Fat 35 g 3.1 g
  • 200
    g
     chicken breast
  • 150
    g
     arborio rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add sliced mushrooms and cook until browned.

Stir in arborio rice, cook for 2 minutes until lightly toasted.

Gradually add chicken broth, stirring constantly until absorbed.

Continue adding broth until rice is creamy and cooked through.

In a separate pan, cook diced chicken breast until golden and cooked through.

Stir cooked chicken into the risotto.

Add butter and parmesan cheese, stir until melted and creamy.

Season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

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